Close Instant Pot with pressure valve to sealing position. Cook on Manual / Pressure Cook (Hi) for 4 minutess followed by quick release.

Open the Instant Pot, allow to cool for a couple of minutes. Using a hand blender, carefully blend the sauce until smooth. Stir in tomato paste, garam masala, fenugreek leaves and sugar.

Add frozen veggie balls. Close Instant Pot lid with sealing and cook on Manual(Hi) for 1 minute, followed by quick release. You can also add the veggie meatballs and cook them on saute mode for 5 minutes or until heated through.

Add the coconut cream and gently stir everything together. Garnish with cilantro. Enjoy with steamed rice, parathas or as a sauce and topping on homemade pizzas.